Veggie Samosas - Easy Snacks to Make

Savory bundles of pastry, potatoes and peas delight the tastebuds with coriander, garlic and ginger. Veggie samosas will become your new favorite snack.

Veggie Samosas - Easy Snacks to Make

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  • Prep Time


  • Total Time


  • Servings



  • 10 to 12

    ounces potatoes

  • ½

    teaspoon salt, divided

  • Water for cooking vegetables

  • 2

    cups green peas

  • 3

    tablespoons canola oil

  • tablespoons coriander seeds

  • 5

    cloves garlic

  • 1

    green chili, finely chopped

  • tablespoons fresh ginger, chopped

  • 2

    pinches of black pepper, freshly ground

  • ½

    teaspoon ground fennel

  • ¾

    teaspoon ground cumin

  • 2

    teaspoons ground coriander

  • 4

    tablespoons fresh coriander, chopped

  • 4

    tablespoons water, divided

  • Salt, to taste

  • 6

    phyllo sheets

  • 2

    tablespoons water

  • 2

    tablespoons all purpose flour

  • 5

    cups canola oil for frying


Peel and cut potatoes into small pieces. Boil in salted water for 10-15 minutes or until soft. Drain and cool. Boil peas in lightly salted water for about 2 minutes. Drain. Mash potatoes coarsely and mix in the peas. Heat oil in a saucepan and add coriander seeds. When they start to sizzle, add garlic, chili and ginger. Fry for 2 minutes. Add remaining spices and 2 tablespoons water. Cook 3 to 4 minutes more. Stir the coriander mix into the potato mixture and season with salt, to taste. Divide the phyllo sheets into 3 stacks of two layers each. Cut each layer into 6 pieces each, about 3 1/4 by 7 1/2 inches. Fold the dough into squares. Mix 2 tablespoons water and flour. Moisten 2 adjacent sides of each phyllo with a little flour-water mixture. Add a spoonful of prepared filling to each phyllo and fold into triangles over a damp kitchen towel. Press edges to seal. Heat oil to 180°F in deep fryer or heavy pot. Add 3 samosas to the preheated oil and cook for 3 minutes. Drain on folded paper towels. Serve warm


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